Red Velvet Cupcake Recipe
Creating new recipes can be challenging but fun. I wanted to bake my Skip The Frosting Cupcakes this year for Valentine’s Day and have used several Red Velvet cake recipes in the past.
I don’t know about you, but I like my Red Velvet cake to taste less like white cake with red food coloring, and more like- well, Red Velvet.
So what does “Red Velvet” taste like? With very little information out there, this is the question I asked myself.
And here is what… uh, myself answered.
- cake or all-purpose flour- 2 1/2 cups
- sugar- 1 1/2 cups
- baking soda- 1 tspn
- fine salt- 1 tspn
- ground cinnamon- 1 tspn
- cocoa powder- 1 tspn
- canola or vegetable oil- 1 1/2 cups
- milk- 1 cup
- egg whites- 4
- red food coloring- 2 tbspns
- white distilled vinegar- 1 tspn
- vanilla extract- 1 tspn
- strawberry extract- 1 tspn
- marshmallows, jumbo (use strawberry marshmallows for Valentine's day)
- Preheat oven to 350 degrees F
- In a large mixing bowl, sift together flour, sugar, baking soda, salt, cinnamon, and cocoa powder
- In another mixing bowl or electric stand mixer, whisk together oil, milk, egg whites, food coloring, vinegar, vanilla and strawberry extracts
- Mix the dry ingredients into the wet ingredients using a stand mixer until batter is smooth
- Pour batter into lined cupcake tin
- Set timer five minutes before baking is complete, approximately 14-16 minutes to add marshmallows
- Finish baking for five minutes until toothpick comes out clean, total baking 19-21 minutes
For another great Skip The Frosting recipe, check out Smores Skip The Frosting Cupcakes: